In a large bowl, dissolve yeast in warm water. Add orange juice, honey, oil, rosemary, salt, orange peel and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Roll into a 15-in. x 1-in. rectangle. Starting at the short end, roll up jelly-roll style. Pinch edges to seal and shape into an oval. Place with seam side down on a greased baking sheet. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375° for 20 minutes. Whisk egg white; brush over loaf. Place small sprigs of rosemary and peppercorns on top if desired. Bake 25 minutes longer or until browned. Remove from pan to wire rack to cool. Yield: 1 loaf.